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Tiramisu Ice Cream Layer Cake

Tiramisu ice cream layer cake with espresso-soaked ladyfingers and mascarpone-enriched coffee ice cream, finished with a thick cocoa dusting. This frozen tiramisu freezes into clean slices with distinct, layered cross-sections.
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Prep Time 30 minutes
freezing 8 hours
Total Time 8 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Ladyfinger cookies (savoiardi)
  • 24 ladyfinger cookies (savoiardi) Savoiardi, for dipping and layering.
Espresso and coffee flavoring
  • 1 cup strong espresso Cool before dipping.
  • 2 tbsp coffee liqueur (optional) Optional, for deeper coffee flavor.
Coffee ice cream and mascarpone layer
  • 0.5 gallon coffee ice cream Soften before spreading.
  • 8 oz mascarpone cheese Soften for easy mixing.
  • 1 cup heavy cream Used to whip to stiff peaks.
  • 0.25 cup powdered sugar Sweetens and stabilizes the mascarpone cream.
  • 1 tsp vanilla extract Adds aroma to the mascarpone layer.
Cocoa topping
  • 3 tbsp unsweetened cocoa powder For dusting just before serving.

Equipment

  • 1 sheet pan

Method
 

Make the espresso dip and layer the ladyfingers
  1. Mix the cooled espresso with the coffee liqueur, if using, in a wide container.
  2. Quickly dip each ladyfinger into the espresso mixture, then arrange them in a single layer in a 9x13 pan.
Add the first ice cream layer and freeze
  1. Spread the softened coffee ice cream evenly over the ladyfinger layer.
  2. Freeze for 2 hours until the ice cream layer firms up.
Add the second ladyfinger layer
  1. Arrange a second layer of dipped ladyfingers over the frozen ice cream.
Whip the mascarpone topping and assemble
  1. Beat the mascarpone, heavy cream, powdered sugar, and vanilla until you reach stiff peaks.
  2. Spread the mascarpone mixture over the second ladyfinger layer.
Freeze, then finish with cocoa
  1. Freeze at least 6 hours or overnight until fully firm.
  2. Dust generously with cocoa powder through a fine sieve just before serving, using a thick, even layer.

Notes

Pro tip: dip ladyfingers quickly so they soak through without turning into mush, which helps the slices hold their shape. Store covered in the freezer for up to 2 weeks; thaw 5–10 minutes before slicing for cleaner cuts. Freezing is required for structure (no fridge-only option). For a lighter option, swap half the mascarpone for Greek yogurt if you’re okay with a slightly softer set.